Michigan State University Extension
Preserving Food Safely - 01600522
10/13/97

STORING DRIED VEGETABLES

 Containers of dried vegetables should be stored in a  dry,

cool,
dark place.  Low storage temperatures extend the shelf

life
of dried products.                                     

 All  dried  vegetables deteriorate to some  extent  during

storage,
 losing  vitamins, flavor, color  and  aroma.   For

this
reason, dried vegetables  will not  retain their appeal

indefinitely.
                                              

 Carrots,  onions   and cabbages deteriorate  more  quickly

than
 other vegetables, and will generally have a shelf life

of
 only 6 months.  Some vegetables, however, will  be  good

after
a year's storage.                                     

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